The SECRET To Perfect French Press Coffee Every Time!
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- čas přidán 2. 04. 2023
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"Middle schooler discovers dad's french press"
lol true. The frantic mixing and pouring killed me
fr
Just watch James Hoffmann's video on the french press.
After water starts boiling, shut off heat and sit after a minute, pour enough hot water to saturate the grounds to bloom for 30 seconds. Then pour the rest of hot water into the grounds. Wait four minutes, no need to skim either, just plunge the press above the water level and just pour into a cup to "skim"...
I like coffee without any grounds inside. Grounds make the end product more bitter and ruins the taste of coffee.
I don't think anyone likes coffee grounds.@@notnatty781
The skimming helps. Check out James Hoffmann's recipe.
No, don’t scoop off the top. The foam is the best part! Just press hard and get that silky foamy pour
That, and I’m good with the occasional floater in my coffee. ::shrug::
It depends on taste, to me the foam is too bitter, since those fine particles extract faster, they can overdo your coffee, anyway, the best coffee is the one you like the most
@@fernandosilva6295 I hear you. However, the advice is to scoop the particles before the plunger has pushed the coffee. Generally speaking that coffee net will catch everything. What I’m talking about is “agitating” the coffee (I wait 7 minutes then swirl a couple times) before you push down… and then pour. there’s this silky oxidized foam that resides on the tops if you do it correctly. He “advises” to scoop to remove fine particles that get in the coffee. You really don’t need to worry about bits if you press firm. A quality press matters as well.
I agree
Agree. That foam and oil is the whole point of using a French press.
You should consider letting the coffee grounds bloom before adding the rest of the water. Add coffee grounds, drop just enough water to cover the grounds for 30-40 seconds and then add the rest of the water.
blooming shouldnt really affect immersion brews though right?
@@LukasThyssit doesn't. Most coffee snobs really don't know anything so they throw around the terms they've picked up when they're not appropriate.
Going to try the scoopage. Thanks!
Can't believe I wasted 60 seconds of my life watching this
It’s not like you were going to change the world in those 60 seconds. Your time is not that important.
@@beepst wrong
@@beepst▪️wrong
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@@beepst🤣🤣
I don't have to skim the top since I'm using a French press that keeps grounds out of my coffee
Finally my collection of human skulls will be useful for more than intimidation lol.
Thanks Adam.
💀👍☕
Terrible. A crime. No foam in the surface after pouring at all 😢
All Errors:
- Dont use boiling water. Water should be at ~93 celsius
- 9 Grams grams coffee per 100ml are to much. Use ~7grams per 100ml
- use medum milled coffee, not coarse milled. Unless you want to drink it very slowly. Coarse milled coffee dont extract very fast, but if you do so, you first cup will be watery and the fast will be bitter. Use medium siced coffee and drink fast :)
- after remove the foam, let the coffy rest for 2 more minutes, so the fine particles can sink to the ground
- Dont skim to the bottom. Skim half way down so the rest of the coffee can extract further.
Skim means pushing the filter down, right?
That's iwhat I meant, yes. I dont know if this is the right wort, tbh :) @@Shadowknight890_
use a tea strainer to seperate the grounds when pouring into cup
That defeats the purpose of french pressed coffee
Thank you
Thanks ❤
At a proper grind setting for French press the super-fine particles won’t be collected by scooping off the majority of the grounds, they will still be in the liquid. It’s part of French press, without a paper filter somewhere in the process it’ll always happen. Imo it’s what distinguishes French press from other methods.
Thank you. Can't wait!
Love your blizzcon cup!
Thank you Micheal Cera, Very cool
Thanks! I have been making french press for a year, but i do way lower dosage, 27 grams of beans for 800 grams of water, cuz im a wuss XD
For what it's worth, he's using WAY more than the typical recommendation here.
You're using about 33g/L, the Specialty Coffee Association recommends 55g/L, and Adam is using about 88g/L.
Basically you should be using 60% more grounds, and he should be using 60% less. lol
And it's not even about "being a wuss" or "liking your coffee strong" - thanks to the magic of consumer-grade refractometers we know that at a certain ratio there's literally not enough water to extract the extra grounds and you're (mostly) just wasting them.
@@joewee I follow James Hoffman ratio of 60g to 1L (1000g). Also as per his method, I don't over agitate and press down. Actually noticed sludge free coffee.
Should be medium tho.. not coarse
A 1:11 ratio? That should not be a starting point for all coffees
Historically, a one to ten ratio was pretty common for most techniques and I'm assuming the French press was no exception. Of course, since precision scales weren't a thing it could be as little as 1:8 or as much as 1:14. But for anything that isn't a pourover cone, I find 1:10 tends to be the perfect starting place.
Your advice eliminates the fine particles that give sustained energy throughout the day. Also you forgot to bloom the fresh coffee....
You never use “course ground” for the best cup. Ask any barista, you should be using a “medium grind” coffee to eliminate so much of the scum build up you should be removing. Medium ground is always best for your fresh brew carafe.
1:11 ratio, interesting. I personally couldn't tell any difference in taste or texture between skimming off the top vs not but then again i use a 1:16 ratio and only press to the surface of the water, i wonder if the skimming is more beneficial for people who press all the way down 🤔
This is James Hoffmanns ultimate french press technique right? Except he did not emphasize the coarse ground coffee as much
Hoffman (if you go through several of his videos) suggests about 30 g coffee/500 l water. Water can be close to a boil. Coffee should not be ground too coarse. Let steep 4 mins. At 4 mins, break the crust and a quick stir. Skim off the floaty bits and foam. Let sit an additional 6 mins (lets fine particles settle and allows the coffee to cool a bit). Do not push plunger all the way down (only stirs up those fine bits) and pour.
Does anybody do English measurements for the French
Did he just say 800grams of water
Odd but 1g = 1mL of water
yeah, it is pretty normal in coffee world to use g instead of ml
Don't put boiling water, you'll overextening it in no time.
The secret is that you have to drink at out of a StarCraft cup
Did I just hear a coffee mug rip a fart?
Cringey... I prefer Ethan Rode's editing style
Why not just use a electric jug? Doe it have to be stove top?
Bro 800ml for 2-3 cups? That much coffee is just barely within the FDAs recommended daily max and made me shiver afterwards. The coffee tasted great tho so every time it was worth it
Adam approved!
bro, he removed the fam 😢
Isn’t French press a weight exercise I mean like I do it so I should know but if you can back me up
Funny, I use a chopstick too
Medium size
It’s called the Hoffman Technique. You need to give the credit to James Hoffman for this. You just copied him. 🙄
Hoffman steeps longer and doesn't press. The only thing in common that I remember is using spoons to skim off the top.
@@spamcan9208
Hoffman also gives time after skimming for the grounds to settle, since skimming agitates them. Skimming right pouring causes more problems than it solves.
Cheese cloth for that extra filtering.
ADHD the YT Short. Also the grind size is almost the size of instant coffee 😬. Also I get everyone is copying James Hoffmann recipe/technique, but what’s the point of using a French press if you’re not using the press. Isn’t that what it’s for? To press the coffee grounds to the bottom? Might as well use a coffee filter at that point.
I tried to use my skull and am now unable to enjoy my coffee. Don't do it, guys
Ah, the Turkish method.
You forgot to mention to get that foam/gas out of there that is what causes coffee to be bitter!!!
Hoffmann's technique..
20g of coffee per 1 cup of water
With the exception of the blizzard mug ☕️ everything is wrong.
11:1 ratio ....dang
Thats a lot of damn work for some coffee. Shit in less than 4 minutes i done had coffee.
Or... use Aeropress
Come on, credit Hoffman.
Hoffman doesn’t press. He recommends instead waiting an additional 5 minutes before serving.
Meh
That was your secret? 😂
Did this guy just burn all his powdered coffee...
I honestly hate the french press, such a a pain to clean and my coffee is never hot by the end. I've literally had more success with two metal mugs and a tea strainer 🤷
Why would you need to clean a french press more than once every few months? And how is boiling water rested for 3 minutes not hot enough? Do you enjoy scolding your mouth?
I bought a Chemex a few weeks ago and im never going back. Super clean cups of coffee, plus cleaning a French press is annoying. My Keurig is going in the trash.
Gift it to someone
Would be nice to see a video NOT put out by some goofball.
Thumbs down.
You came to the wrong corner of the internet, mate.
🎉
Half way through, too annoying. Please stop being so cringe.
Why are zoomers like this?
Thanks for being cringe
Super cringy. Disliked and do not recommend.
NOVA CUP NOVA CUP
God damn you drew this video out
Umm😂👍☕
U talk too fricken fast. Slow down.
What a weirdo
coffee beans of pure Columbian?
You forgot the creamer at the end.
This dude is annoying
*cringe*
Not gonna lie i instantly subscribed cause i seen nova on the mug.
👉🏻😂🤣
humans are weird
u r
@@jjhassy correct
L vid
400 grams of water. Who talks like that